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Cabello-Olmo M, Krishnan PG, Araña M, Oneca M, Díaz JV, Barajas M, Rovai M. Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods. 2023; 12(15):2817. https://doi.org/10.3390/foods12152817

Cabello-Olmo, Miriam, Padmanaban G. Krishnan, Miriam Araña, Maria Oneca, Jesús V. Díaz, Miguel Barajas, and Maristela Rovai. 2023. "Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product" Foods 12, no. 15: 2817. https://doi.org/10.3390/foods12152817

Cabello-Olmo, M., Krishnan, P. G., Araña, M., Oneca, M., Díaz, J. V., Barajas, M., & Rovai, M. (2023). Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods, 12(15), 2817. https://doi.org/10.3390/foods12152817